Picante de Tarwi

Picante de Tarwi

By
From
Andina
Serves
4
Photographer
David Loftus

Amantani’s Lupin Bean Stew. I created this dish to pay homage to Amantani, the Cusco-based children’s charity of which I am proud to be a part. The recipe is based on a traditional dish originating mainly from Cusco. If you can’t find lupin beans you can use butter, cannellini or haricot beans instead.

Ingredients

Quantity Ingredient
650g cooked lupin beans or any large white beans
60ml single cream or evaporated milk
4 potatoes, peeled and cut into 2cm cubes
3 tablespoons olive oil
1 large red onion, finely chopped
3 garlic cloves, crushed
1 tablespoon Picante de Huevos, amarillo chilli paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
50g queso fresco or feta, crumbled, to serve
a few parsley leaves and a few mint leaves, finely chopped, to serve
salt
freshly ground black pepper

Method

  1. Put half the beans in a food processor or blender with the cream or evaporated milk and 40ml of water. Blitz until you have a smooth purée.
  2. Bring a saucepan of salted water to the boil over a high heat. Add the potato cubes and cook for 3–4 minutes until just tender.
  3. Heat the olive oil in a large, deep-sided frying pan over a medium heat. Add the red onion and sauté for 7–8 minutes until softened, then add the garlic, the chilli paste and the spices and stir to combine. Add the bean purée, the remaining whole beans and the cooked potatoes to the pan along with 100ml of water and season with salt and pepper. Reduce the heat to low and cook for about 10 minutes, stirring continuously, until heated through.
  4. Serve the stew in bowls sprinkled with the crumbled cheese and the chopped herbs.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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